How To Make Mexican Chicken Pasta
This all-time favorite Mexican chicken pasta is tastier and healthier with a light cream sauce made with flavorful herbs and spices.
In a small bowl, whisk together chili powder, cumin, salt, pepper, and cayenne until combined. Take half of the seasoning mixture and set it aside.
Take the other half and sprinkle it evenly over both sides of the chicken breasts. Heat 2 tablespoons of oil in a large skillet over medium-high heat until shimmering.
Add chicken and cook for 3 minutes per side or until the chicken is cooked through and no longer pink inside. Remove from heat and set aside for 10 minutes. Then slice into thin strips and set aside.
Meanwhile, return the skillet to the heat and add the remaining 2 tablespoons of oil. Add the red onion, tomatoes, corn, and garlic and saute for 5 minutes, stirring occasionally.
Add the cream cheese and milk gradually, stirring constantly until the cheese melts completely.
Stir in the remaining seasoning mixture, black beans, and cilantro until combined. Season with additional salt and pepper if needed.
Remove from heat, then gently stir in the avocado and pasta. Serve immediately with additional toppings if desired.
- cotija cheese, crumbled
- tortilla strips
- sour cream
- Calories: 1077.76kcal
- Fat: 54.26g
- Saturated Fat: 17.54g
- Trans Fat: 0.09g
- Monounsaturated Fat: 25.01g
- Polyunsaturated Fat: 6.27g
- Carbohydrates: 107.64g
- Fiber: 18.32g
- Sugar: 11.41g
- Protein: 44.45g
- Cholesterol: 121.10mg
- Sodium: 1181.08mg
- Calcium: 204.40mg
- Potassium: 1550.25mg
- Iron: 6.08mg
- Vitamin A: 320.77µg
- Vitamin C: 25.81mg
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